The classic Medu Vada done the right way. MEDU VADAIngredientMeduVada1/2 cup split skinless black gram (dhulimoong dal), soaked for 6-8 hours.5-6 curry leaves, chopped2 green chillies, choppedCrushed black pepper to taste Salt to tasteOil for deep-fryCoconut Chutney½ cup coconut, scraped 2 tablespoon roasted chana dal( dalia )2 green chillies Pinch of asafoetida½ teaspoon mustard seeds5-6 curry leaves Method1. Blend split skinless black gram into smooth and thick batter .Transfer in a bowl.2. Add curry leaves,green chillies crushed black pepper, salt, mix well and set aside.3. Heat sufficient oil in a kadai.4. Take a portion of the batter, make a cavity in the center to shape into meduvada and drop in hot oil directly, deep-fry till golden brown and crispy, drain on absorbent paper.5. For coconut chutney, Combine together coconut, daliaroasted chana dal,green chillies, asafoetida,salt, little water and grind into smooth paste.6. Heat oil in non-stick pan, add mustard seeds, asafoetida, curry leaves. Let the mustard seeds splutter, add into coconut mixture and mix well .7. Serve medu vada with coconut chutney Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor #MeduVadaWithCoconutChutney
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